This post may not be for everyone. You either like Brussels sprouts or you hate them and more than likely you have one or two of each in your family. That is why this recipe for balsamic roasted Brussels sprouts is so good. It is simple enough to make for the one Brussels sprout lover without feeling like you wasted time and money while the rest of your family avoids them.

Brussels sprouts, like other vegetables, are really good for you and are even believed to have anticancer properties. However, avoid boiling the Brussels sprouts as it reduces the levels of good stuff. You can read more about Brussels sprouts and their health benefits here.

Ingredients

• 1 lb. Brussels Sprouts
• 2 tbsp. Olive Oil
• 2 tbsp. Aged Balsamic Vinegar
• 1 tsp. Salt
• 3/4 tsp. Black Pepper

Directions

Preheat oven to 400 degrees.

Step One

Wash and trim the Brussels sprouts then cut them in half lengthwise.

Step Two

Place the Brussels sprouts in a large bowl. Add the olive oil, aged balsamic vinegar, salt and pepper to the bowl and toss to coat.

Step Three

Lay the Brussels sprouts onto a baking sheet in an even, single layer. Place in the oven and roast for 25-35 minutes. Check the Brussels sprouts halfway through the cooking process and move them around a bit.

Eat & Enjoy!

My Tastee Tips

Use a good aged balsamic vinegar that is thicker in consistency and a little sweet. I love balsamic vinegar and always have some on hand, if you like it too it is well worth the extra few dollars to buy a good aged balsamic vinegar. FYI: balsamic vinegar can get pretty expensive, I am talking about a bottle around $15 unless you just want to go all out, that is fine too.

When cleaning and trimming the Brussels sprouts, trim the stem on the bottom and discard any leaves that fall off (usually just a few of the outer ones that needed to be removed anyways).